To be honest, these just taste like protein powder the night you make them, so if you’re going for instant gratification, choose a different cookie recipe. BUT, the next day, these cookies have transformed into normal great-tasting chocolate chip cookies with a sneaky good level of protein! Substantial amount, even, if you plan on more than one, which I always do… for a more snack-y and/or a gluten free version, see my Mini Protein Cookies recipe here.
Total time: 30 min. Makes about 15 extra-large cookies.
Materials: Mixing bowl; measuring vessels; cookie or toaster tray. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 stick butter, softened
- 1 tbsp cashew butter
- ½ cup brown sugar, packed down (120g)
- ⅓ cup granulated sugar (66g)
- 1 egg
- 1 tsp vanilla
- ½ tsp salt (omit if your protein powder is salty)
- 64 grams protein powder
- 90 grams (~¾ cup) all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- Chopped chocolate (I like dark chocolate) and/or mini chocolate chips +/- (recommend) oats
Instructions:
- Preheat oven to 350˚F.
- In a mixing bowl, mix together the 1 stick of butter, 1 tbsp cashew butter, ½ cup packed brown sugar, and ⅓ cup granulated sugar to a smooth paste.
- Mix in the 1 egg and 1 tsp vanilla and optional ½ tsp salt.
- Mix in the 64 grams protein powder.
- In a measuring cup, mix together the ~¾ cup all purpose flour, ½ tsp baking powder, and ¼ tsp baking soda. Add this to the wet ingredient bowl.
- Add in chocolate and oats as desired.
- Roll into balls and bake at 350˚F for ~20 min. These will be pretty pale even when cooked through, so don’t over-bake!
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